As featured in Event Industry News:
Family business Boulevard Events have hired 3 new members of staff after a record 40% growth in turnover YTD and expansion into international markets.
The second generation family business have come a long way since their 50 seater family restaurant opened its doors in 1989. 30 years on and the company are catering for some of London’s most prestigious events and venues.
Following a 40% increase in turnover, Boulevard have expanded the team to meet demand for repeat and new business. Jenna O’Grady has joined the team as a Junior Event Manager, relocating from New York and Maria Correa-Monteiro, a Le Cordon Bleu trained sous-chef joins after spells at The Chinese Laundry and Ceviche. At the end of last year Lizzie Orchard also joined the event operations team from Oblix, The Shard.
The new hires takes the Hackney based caterer to 12 members of full-time staff.
The family business is run by siblings Keran Crouch, Mark and Daniel Maher and their business partner and executive chef Adam Neale. Mark Maher said of the creative catering company’s growth, “every moment of growth for us is monumental because we have all grown up with the business, to now be in a position where we have 12 members of staff and are continuing to expand every day is something we are all incredibly proud of.”
The growth comes after the catering company won the catering contract for the Hockey World Cup for the 4th year in a row and after expanding to deliver events internationally in the middle of last year.
Teaming up with creative agency Unicorn Events for a succession of local events in 2017, the family business is now their first choice catering partner for events both in the UK and Europe.
Boulevard pride themselves on their hands on approach to each brief, never shying away from an opportunity to be creative with their menus, an approach that fits perfectly with the big ideas of Unicorn’s creative department.
Elena Clowes, Project Manager at Unicorn Events Ltd said “the reason we are so proud of our partnership with Boulevard is that each and every team member is involved and invested in the creative development process. They listen to the brief, they develop the menus and they deliver an outstanding catering experience, every time.”
Daniel Maher adds, “we are incredibly excited for the coming months and a time where we expect to continue growing year on year. In 2018 we will be taking our food and head chefs to countries across Europe and expanding the team as a result.”
To celebrate the Boulevard brand turning 30 years old this year, the company plan on inviting their clients for a trip down memory lane, holding a dinner party and culinary experience at one of their local venues in East London.